Recipe for Vermicelli With White Clam Sauce

Ingredients

1 (pasta):
6 quart water
6 teaspoon salt
1 1/4 lb vermicelli
1 (sauce):
2 lb fresh cherrystone clams or-
10 oz canned baby clams
4 tablespoon olive oil
1 centiliter garlic
1/4 cup dry white wine
1 teaspoon salt
1 freshly ground pepper to taste
1 tablespoon chopped fresh parsley

Instructions

Prepare clams as in the preceding recipe. Flavor the olive oil with the garlic over medium heat, discarding the garlic when golden. Add the cleaned and chopped clams, their juice and the dry white wine. Cook over medium high heat for 2 to 3 minutes, or until

the wine has evaporated. Add the salt, pepper and chopped parsley, and

simmer for 5 minutes.





African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here